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Raw Romaine Tacos Recipe Video
|For the sour cream|
|Raw cashews||2 Cup (32 tbs), soaked and drained|
|Water||1 Cup (16 tbs)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Sea salt||1 1⁄2 Teaspoon|
|For the meat|
|Raw walnuts||2 Cup (32 tbs), soaked and dehydrated|
|Raw sunflower seeds||2 Cup (32 tbs), soaked and dehydrated|
|Chili powder||1 1⁄2 Teaspoon|
|Cumin powder||2 Tablespoon|
|Coriander powder||1 Tablespoon|
|Braggs liquid aminos||1 Tablespoon|
|Sea salt||1 Teaspoon|
Calories 476 Calories from Fat 361
% Daily Value*
Total Fat 42 g64.8%
Saturated Fat 5.2 g25.8%
Trans Fat 0 g
Cholesterol 0.05 mg
Sodium 336.6 mg14%
Total Carbohydrates 19 g6.4%
Dietary Fiber 3.9 g15.6%
Sugars 3.2 g
Protein 12 g24.6%
Vitamin A 3.9% Vitamin C 7.2%
Calcium 6.1% Iron 25.1%
*Based on a 2000 Calorie diet
1. For the meat: In a food processor, add the walnuts, sunflower seeds, green onions, cumin, coriander, chilli powder, sea salt, Braggs liquid aminos and olive oil.
2. Pulse the ingredients until well blended and grainy like texture. Once done transfer the contents in a bowl.
3. For the sour cream: In a blender add cashew, lemon juice, olive oil, sea salt and water. Blend this for 3 minutes until smooth and creamy. Once done, transfer into a bowl.
4. To assemble the tacos, place the romaine leaves on a serving plate, spread the sour cream over it, spoon the meat over the sour cream and top it with avocado and tomato slices.
5. Serve immediately.